With strawberry jam swirled into the batter, and freshly brewed coffee in what appears to be ordinary chocolate frosting, these light-as-air chocolate cupcakes are full of fun, surprising flavors. I had a jar of delicious homemade jam on hand, made by a friend who went strawberry picking at a local farm, but the store-bought variety … Continue reading Mocha Strawberry Cupcakes
This easy one-bowl recipe came together one evening when I was craving chocolate chip cookies, but wanted to avoid the richness of butter. Gooey yet crisp, slightly salty, and loaded with tiny bursts of dark chocolate, these are just as tasty as the classic cookie, but lighter, with a subtly fruity flavor from the olive oil. … Continue reading Olive Oil Chocolate Chip Cookies
Lime juice and homemade condensed milk are the star ingredients in these tangy, sweet, and slightly salty pie bars. Condensed milk is very easy to prepare: just simmer milk and sugar on the stove, stirring frequently, until thick. It’s so much better than the canned variety! I paired the filling with a thin layer of … Continue reading Salted Lime Bars
This is a variation on my lavender shortbread recipe, one of a series of floral and herbal shortbread cookies I’ve been experimenting with. Here, the star of the show is dried lemon verbena, an herb native to South America that was brought to Europe in the 17th or 18th century, and has been particularly popular … Continue reading Lemon Verbena Shortbread Cookies
Buttery shortbread cookies are the perfect medium for dried tea leaves, herbs, and flowers; their high fat content easily absorbs flavors. Inspired by spring, with all its blooming flowers, and a friend, who had picked up some dried lavender and wasn’t sure what to bake with it, I took a recipe for earl grey shortbread … Continue reading Lavender Shortbread Cookies
With bursts of chocolate throughout the dough, this challah tastes a lot like a chocolate babka, only sweeter and more moist, thanks to mashed, extra-ripe bananas. Like many traditional challah loaves, this one is topped with seeds. I chose a combination of poppy and black sesame seeds, but feel free to use whatever you have … Continue reading Banana Chocolate Chip Challah
I first tried seeded banana bread at a popular brunch spot, and sought to replicate it at home using my favorite banana bread recipe, from Food.com, as a starting point. I replaced butter with olive oil and threw in some mini dark chocolate chips. Just before baking, I sprinkled the batter with a medley of … Continue reading Seeded Chocolate Chip Banana Bread
Semolina and finely ground pistachios add a nice crunch to these buttery shortbread cookies, which are a variation on an almond cookie recipe I developed last year. I was inspired to add semolina, a course flour made from durum wheat, after preparing nankhatai, a cookie popular in India and Pakistan. The recipe I used called … Continue reading Pistachio Semolina Shortbread Cookies
This moist, rich breakfast cake is similar to carrot cake or banana bread, but with a tangy kick from sour cream and pureed Turkish apricots. My original intention was to coat the cake with cream cheese frosting. Then, I remebered I had a mixture of sugar, cinnamon, ginger, and cardamom leftover from baking my new … Continue reading Apricot Spice Cake
This pizza has the elements of one of my favorite pasta dishes: butternut squash ravioli with sage leaves and freshly grated Parmesan. The idea emerged from a conversation with a friend, who suggested I bake a seasonal pizza pie with sage, brown butter, and winter squash. I incorporated sage, the leaves of an evergreen shrub … Continue reading Sage Pesto Pizza
Kitchen tales from Cape Town - a recipe blog by Teresa Ulyate
Fresh, vegetarian recipes with homegrown roots
A daily guide on “What to cook?" And "How to cook?”
....and quite well as well !!
